Then, transport the roll to the prepared pan, and finish rolling it so that the extra inch is rolled in and at the bottom of the roll. Use the pastry cloth to make one roll at a time until there’s about 1 inch of flat dough left. I like to roll away from myself, moving very slowly in case the dough sticks to the cloth. Now, we roll! This part can be a bit tricky but it gets easier with time. (I actually added a few more nuts before rolling this.) (Be sure to spread it to the edges!) Nuts spread evenly on top of the egg whites and dough. Spread a thin layer of whipped egg white over the dough, then add 1/6 of walnut mixture spread evenly on top. I like to mark my pastry cloth with a sharpie so I know where to roll it. It should be at around 17″ wide when rolled out, because this guarantees it’ll be the length of the pan. I like to roll it out in multiple directions until it reaches about the size pictured below. Generously flour a pastry cloth and rolling pin cover, then set a dough ball in the center of the cloth. (Dots of butter in the dough is perfectly okay, and actually preferred.) Step 3: Rolling With the dough mixture ready and the walnut filling ready to go, it’s time to start rolling! Five even-ish dough balls, ready to be rolled out. We want it to be nice and tender.įinally, split dough into 5 even balls. Once combined, do not continue to work the dough.
Butter pieces the size of peasĪdd the sour cream/egg yolk mixture into butter/flour mixture until there’s no loose flour. Then, combine them with the rest of the nut mixture ingredients and set aside.įor the pastry, use a pastry cutter to cut butter until it’s about the size of peas.
They should be the consistency of coarse sand. Grind walnuts using a standard blade in a food processor. Step-By-Step Step 1: Gather Ingredients Step 2: Prepare walnut mixture and begin to assemble dough. The recipe remains 100% unaltered, though I’ve chosen to grind my walnuts in a food processor, even though my grandma teases it’s not authentic that way. Since that visit, I picked up the tradition of making this recipe each year and I would always ship a roll back to my grandma. (I’m not a skilled baker, so finding a technique took some practice). We spent an entire day in the kitchen grinding walnuts (for hours!) with my grandma’s old fashioned nut grinder, and rolling each pastry by hand. My grandma is now 97 and no longer makes it, but luckily, about 15 years ago she visited California and taught me how. From then on, my grandma made it every Christmas and Easter. My grandma was one of them, and is the only one who continued to make this nut roll.
MRS. HEALTHNUT HOW TO
When she was in her later years (approximately 1970), she worried that her nut roll recipe would not be passed on, so she invited a few close family members over to learn how to make it. Killian was a Romanian immigrant who came to work as a cook in New York, and ended up in Pittsburgh, PA. I’ve tried nut rolls from all over the world, and nothing compares to this one. It is dense and buttery, packed to the brim with walnuts, and does not use a yeast dough (easy, and never dry!). My family’s nut roll recipe, passed down from at least four generations.
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